In the future, 2024 could be seen as the year when plant proteins became a staple. With a new breed of plant-based, protein-rich foods reaching a wider range of consumers, there is more plant protein being produced than ever before. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, discusses this trend over the last 12 months and looks forward to 2025, and what the key trends are likely to be.
The year of the plant
The global market for plant-based protein is estimated to be worth US$ 14.3bn in 2024 and is projected to grow at a CAGR of 7.5% to reach US$ 20.5bn in 2029. The key drivers for this growth can be seen in society, and within the food industry itself.
In 2024, we saw awareness of global issues around food production continue to grow and a rising perception of a link between plant-based food and healthy nutrition. At the same time, research tells us that protein has been steadily rising in importance as a nutritional consideration for Gen Z and millennial consumers, and that plant protein is now regarded as appealing by 73% of consumers.
These trends appear to have led to a decoupling of the concepts of veganism and plant-based foods, and the rise of flexitarian behaviour among a growing number of people. In Germany, for example, only 3% of people identify as vegan, but the majority follow some form of meat-reducing diet.
Taste and texture processes
As consumers increasingly turn towards plant-based proteins, the role of the food industry has been to meet this need with products that meet the perennial non-negotiables of taste and texture. This has been achieved with many successful product launches in 2024 in dairy and meat alternatives and other niche areas, notably sports nutrition.
The improvements in taste and texture we have seen in these product categories, have been achieved thanks to advancements in production techniques. The role of technology and process in producing great-tasting plant proteins is crucial. Advanced techniques such as dry fractionation and mild processing methods, have enabled the production of more concentrated plant-protein sources that maintain very high levels of nutritional integrity. As these processes do not use water, they can also contribute to the development of more sustainable and environmentally friendly systems.
Deflavouring technology has also improved, unlocking the ability to reshape the distinct taste profiles of pulse proteins, removing the beany and bitter off-notes that have previously led to a lack of consumer acceptance.
In 2024, these advancements have seen pulse proteins such as those from peas, fava beans, lentils and chickpeas rise to prominence. This could have sustainability benefits going forward as these crops can be grown in temperate regions, where demand for plant protein is highest.
Trends for 2025
With steady growth projected in the plant protein sector and following a period of innovation, the sector is unlikely to see wholesale changes in 2025.
There will always be talk about the next big sustainable plant-protein source, and research is going into promising areas, including aquatic plants and precision fermentation. However, the first large-scale commercial applications of these are unlikely to come through for a few years yet.
So, the rise in demand for pulse proteins looks set to continue. Ingredion’s VITESSENCE® Prista range is leading the way in this area with reduced levels of plant flavour and off-notes and lighter colour than previous iterations. These characteristics are opening new possibilities for applications in meat and dairy alternatives and in sports nutrition. Notably, Ingredion’s plant protein portfolio includes flours, protein concentrates and protein isolates, which gives manufacturers a full range of options with varying levels of protein content.
One burgeoning trend we will see more of in 2025, is hybrid meat and hybrid dairy products. Building on the prevalence of flexitarians and consumer acceptance of plant proteins, there are new products blending plant and animal proteins coming on to the market all the time. These include pure meat analogues, sausages, cheeses and more.
The hybrid trend shows how plant protein has become a mainstream ingredient, so we can expect to see many more applications in 2025 and beyond.
